Recent content by Seemore

The 180-200 block— Mikami 180 Okubo 197 Unknown vintage cleaver 200 Yosimitu Kajiya 183

Not exactly workhorses at these weights for 240mm, but maybe a fit— https://www.cleancut.eu/butik/knifebrands/moritaka-ao2/kiritsuke_moritaka240-detail https://knifewear.com/collections/moritaka-ishime/products/moritaka-ishime-kiritsuke-240mm

…. if you like a heavier knife.

Mikami

We opened our last 2020 SP68 bianco last night, unfortunately tainted by hydrogen sulfide. Which is odd, because two previous bottles from the same purchase were beautiful. I usually assume H2S is a batch problem, not bottle variation. But stuff happens, and I’ll definitely jump in for a couple...

Yesterday I flattened my BBW, having used it five or so times since the last flattening. It was not dished much at all, requiring only a few swipes to remove the pencil marks. So my BBW is hard and fast — very fast with some pre-slurry.

Practically ALL pizza is good, except the ones with pine… Oh, never mind.

The Kongo-do No. 120 medium-hard from them has become my first step for major thinning. Basically a nice block of silicon carbide, not oil-soaked. It glazed with three strokes of the knife when new, but a heavy sidewalk session cured that.

Nice, thanks. Back in the late eighties to early nineties* a lot of California wines were less extracted and with a bit more acid than later on; even modestly priced bottlings aged gracefully. *See how I avoided that apostrophe question?

And….? How did it hold up these few decades?

I can’t report whether it dishes at a noticeable rate, because I don’t check it as often as I do my other stones. I assumed it was “hard”, thus dishing slowly like a hard synthetic, but I may be wrong about that. I flattened it a few sessions ago, so I’ll check it the next time I use it, and...

I’m guessing there’s quite some variation between individual BBWs. Mine is one of the faster stones I have to raise a burr, especially when first making a slurry with a small BBW. As you did, I use it alone when a knife needs touching up, or at the end of a short progression. For what it’s...

Thanks. The beer is from my local wine store, where I sold wine for a decade+ as a second career overlapping the first. The glass is like what I was served yeoman, and also special riesling in, in Germany long ago. Cheers.

Ah, right, you did say Swedish.